Vegan Peanut Buttermilk, Coconut Buttermilk and Happy NEW YEAR

Hope people are still reading my blog, I have been MIA for almost two months and I keep doing this sigh. Hopefully I will not do this in 2016, will/must blog no matter what, blogging is very therapeutic for me .I have cooked so much, clicked pictures, planned to post but nothing worked.November month beginning at least I read blogs and also commented on few too but December just flew by, and now it almost end of the month and in two days we will be stepping into 2016, ha time flies. Wishing you all advance Happy New year 🙂

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( Image courtesy google)

Ok coming back to the post, on November 1st it is/was world’s vegan day I read some recipes in Bangalore mirror I was just very happy, it mentioned about a vegan restaurant in Bangalore, and also about many vegan recipes. Since I am trying to be vegan, I have not had buttermilk for like ages, I am ok not taking curd or  buttermilk, but you know sometimes we feel like  eating those forbidden things sigh, so I tried both peanut and coconut curd and made buttermilk from them and both were awesome,if given choice  I prefer coconut buttermilk more it too good and non dairy and I love it. So let’s start making.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: over night or 6  hours
Cooking Time: 20 mins
Serves : 4 to 6 people

Peanut curd and buttermilk

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WHAT YOU WILL NEED

ÂĽ cup peanut

2 cups water + more water for butter milk

6 green chilly stalk

½ tsp Salt

½ inch Ginger

HOW TO MAKE

First soak the peanuts for 2 hours. Once it’s soaked grind it into smooth paste.

Take the fine paste and add the 2 cups of water mix well.

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In a wide pan add the peanut and water mixture and let it boil. Once it boils just let it simmer for 10 to 15 minutes.

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Once the peanut water mixture become warm add the green chilly stalk and keep in warm place for 6 hours or overnight.

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Once the curd is done, add curd, salt and ginger to the juicer blend it and add water according to the thickness of the butter milk you want to, yummy butter milk is ready to serve.

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Coconut curd and buttermilk

Basic Information:
Preparation Time: 10 minutes.
Idle Time: 3 to 6  hours
Cooking Time: 20 mins
Serves : 4 to 6 people

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WHAT YOU WILL NEED

1 cup grated coconut

1/2 cup water + more water for butter milk

1 small lime

½ tsp salt

1 green chilly

1 small onion chopped for garnishing

HOW TO MAKE

First grind the grated coconut with the half cup water into smooth paste, and then strain it using strainer and keep aside.

The first extract of coconut milk is need for making the curd.

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Then take the coconut milk add in a wide pan and let it boil, just let it simmer for 10 minutes, don’t boil coconut milk.

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Once the coconut milk becomes warm add the lime juice keep in warm place for 2 to 3 hours.

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Once the curd is done, add curd, salt and green chilly to the juicer blend it and add water according to the thickness of the butter milk you want to the garnish with chopped onion; yummy butter milk is ready to serve.

NOTES

Instead of adding chilly stock, you can add lemon/lime juice for making peanut curd.

I prefer lemon/lime juice to make curd than using chilly stalk.

While making coconut curd, used the first extract of coconut milk, then  the next extract of the milk can be used for other south Indian food or for even baking too.

 

 

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Chutney pudi/powder

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Chutney pudi/powder is a must in most of the south Indian household, DH just loves chutney pudi. Chutney pudi added with oil or gee goes well with the idly, dosa and even roti’s, its multipurpose pudi. Chutney pudi is similar to chutney only difference between fresh chutney and chutney pudi is the chutney pudi can be stored for few weeks to months, where as fresh chutney should be consumed soon. Usually amma makes this or my aunt (mom’s bro’s wife) makes the yummiest chutney pudi. The chutney pudi I had bought from India was over, so I asked them the recipe, it was very good DH liked it, so what more can I ask, because if it’s not good he just says it, but the pudi was hit the first time I made, but according to me, my amma and aunt make it the best. It’s a very easy recipe and can make it fast too, so let’s make.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: 30 hours
Cooking Time: 15 minutes
makes: 1 cup

What you will need

½ cup – peanuts

½ cup – dry grated coconut

1/4th cup – roasted channa

1/4th cup – red chillies (see notes)

2 tbsp – garlic

¼ Th cup – curry leaves

Small lime size – tamarind

1 tsp – jaggery/brown sugar (see notes)

1 tsp – oil

1 tsp – salt

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How to make

In a heated pan dry roast the peanuts for 3 to 5 minutes, and then keep it aside in another bowl

In the same pan add the dry grated coconut and roast for 2 to 3 minutes, add the coconut in the same bowl of peanuts.

In the same pan roast the channa for 1 minute,then add with the peanuts and coconut.

In the same pan roast the garlic until its slighty brown,add in the peanuts bowl.

In the same pan add oil, once the oil is hot add chillies, tamarind, curry leaves and roast it for 5 minutes or so, the curry leaves will be crispy.

Then mix this above with peanuts, roasted channa, garlic and coconut, in the same bowl add the jaggery/brown sugar and salt, let it rest for some half an hour or until the all the ingredients are cooled down.

The puls it in the mixer, don’t grind it fine, let it be a rough powder.

Notes

Badgi chillies will give more colour, I dint have much of them so I added little badgi and little chickballapur thats why the chutney pudi colour is not red it’s orangeish.

Chickballapur chillies dont give colour but gives spiciness and I wanted spicy.

If you don’t have jaggery you can add brown sugar or normal white sugar. I have added brown sugar.

Grind the mixture when it’s fully cooled down.

Gongura Pappu/ sorrel leaves lentil curry

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This is an Andhra recipe; there are different kinds of lentil curries. I have tried all, but this was pending from a long time, when we went to the Indian stores this weekend , we saw gongura/ sorrel leaves and I decided there itself that I am going to try this one, and it was a immediate hit, the day I prepared it, it’s very simple recipe.

Growing up, Amma always made sure we eat greens, but I just hated eating greens, but she would make mixed soppu saru pappu/mixed greens lentil curry, which is my all time favourite, I try to replicate here, but nothing like the way she makes sigh. Ok let’s start with making gongura pappu.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves : 2 to 3

2 cups tightly packed Sorrel leaves/Gongura (washed and chopped)

3/4th cup toor dal /pigeon peas (pressure cooked)

1 small onion chopped length wise

5 to 6 pods of Garlic crushed

1 tsp mustard seeds

5 to 6 curry leaves

5 to 6 Green chillies slit length wise

5 to 6 Red chillies

2 tsp dry peanuts (optional)

1 tsp grated coconut (optional)

1 tsp salt

1 tbsp oil

ÂĽ th cup water

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How to make

First cook the dal and keep aside.

In a heated pan add oil, once the oil is hot add mustered, once e the mustered splutters, add the onion, chilly, peanuts , garlic and sauté it for 3 to 5 minutes.

Now add the gongura and sauté it for 10 minutes or more depending on when the mushiness is gone and it’s cooked well.

Then add the salt and sauté for a minute.

Now add the cooked dal, grated coconut, water and mix well and cook until the curry starts boiling once its boils it’s done ready to serve , with hot rice or even roti’s.

Notes

Gongura will be mushy in the beginning, once it’s cooked fully the mushiness will be gone.

Since the gongura is very sour, so while adding the salt, first add one tsp salt, then you can increase the salt according to your taste buds.

You can add more water or less, the way you want its consistency.

Microwave Masala Peanuts

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Masala peanuts are my all time favourite snack; since we are doing it in microwave instead of deep-frying it is a bit healthier. It a very easy recipe and can make it within 10 to 15 minutes. It’s tasty, easy and fast. So let’s start the recipe.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 5 minutes
makes:   ½ cup

What you will need

½ cup peanuts

4 tbsp besan/gram flour

1 tsp chilly powder

ÂĽ tsp chat masala

ÂĽ tsp garam masala powder

1 pinch baking soda

½ tsp salt

2 tbsp water

2 + ½ tsp oil

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How to make

Wash the peanuts and keep it aside. In another bowl add gram flour, salt, chilly powder, garam masala , chat masala, 2 tsp oil and  baking soda, then add the washed peanuts and coat the gram flour mix nicely, then add the water and mix thoroughly .in a microwave safe plate grease the ½ tsp oil and spread the peanut mixture on the plate and microwave it for 3 minutes and then stir and microwave it again for 2 to 3 minutes until it become crispy, be careful it might burn, once it’s done you can eat it directly or sprinkle some chat masala and its ready to eat.

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Notes

While the peanuts are in microwave, be careful it might burn so keep an eye.

You can double the quantity and make more.

You can add your choice of spices like fennel powder, jeera powder etc

Add salt accordingly because chat masala contains salt.